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Turkey in Texas (TNT) - Page 2

post #21 of 34

 Way to go , B. I got stuck at my Son's around the time you were doing all this... didn't forget , just had some (burnt,lighter-fluid flavored) , food at his place... it's MY turn next- then I can get that Jurassic flavor  off my Tongue icon_exclaim.gif   ROTF.gif  I'm working on that issue now...police2.gif .

 

That looks great and I see a glint of moisture there and that nice looking Skin has a sheen on it... delicious drool.gif , (sorry) , looking icon_exclaim.gif.

 

Send a shot of the Baby , you didn't mention that...confused.gif.  Babies are cool icon_exclaim.gif I , Sooooo , enjoy being a PawPaw . I get away with spoiling the Kids and feeding the Dog "GUS" , the fat and it makes him 'fart' , then Jr. calls and proceeds to Chew me out - I just say ,  Oppsicon_exclaim.gif ; as the Kids are running around all sugared-up , driving him crazy...devil.gif  biggrin.gif  cool.gif  ROTF.gif .

 

Oh, I want some of both-White and Dark... and some time alone with my goodies...rolleyes.gif.

 

The finished Bird  Looks-Great.gif . The AMNPS did you a fine job .

 

I know you enjoyed that Gobbler, have you fried one , yet icon_question.gif. Peanut Oil is a bit on the expen$ive side, but the DG stores have good Corn oil for $1.50 a Qt. Good enough for me...biggrin.gif.

 

 

Hey, have fun and , see ya in the Smoke... as always ...

post #22 of 34

That. Looks. AWESOME!! 

post #23 of 34
Poultry is one thing I am excited about smoking up, plotting on doing a turkey around Thanksgiving, especially after seeing your posts about them. What are some things we need to look for or do for a successful bird smoke?

That looks freakin delicious!!
post #24 of 34
Quote:
Originally Posted by cameron8645 View Post

Poultry is one thing I am excited about smoking up, plotting on doing a turkey around Thanksgiving, especially after seeing your posts about them. What are some things we need to look for or do for a successful bird smoke?

That looks freakin delicious!!
Not sure what smoker you're using but the hotter the better like 325-350 if you can, some don't get that hot but if you have a choice...

I gotta try Brians Cajun butter that sounds yummy.
post #25 of 34
Quote:
Originally Posted by cameron8645 View Post

Poultry is one thing I am excited about smoking up, plotting on doing a turkey around Thanksgiving, especially after seeing your posts about them. What are some things we need to look for or do for a successful bird smoke?

That looks freakin delicious!!

do a search on here for Slaughter House Poultry Brine..that's a good one but there are many others

post #26 of 34

Brian

Looks GREAT! I also remove the breast then slice it. I like the fruit idea. I'll have to give it a whirl nex turkey I smoke

Happy smoken.

David

post #27 of 34
BD, I just had dinner a little while ago and you made me hungry man! That bird looks perfect. I'll have a bit of dark meat please!!
post #28 of 34
Quote:
Originally Posted by dougmays View Post

do a search on here for Slaughter House Poultry Brine..that's a good one but there are many others


I have never brined poultry. Comes out juicy everytime.

Might try it thou.
post #29 of 34
Quote:
Originally Posted by c farmer View Post

I have never brined poultry. Comes out juicy everytime.

Might try it thou.
Turkeys are an exception to brine for me, I have to find the recipe I used last year but it was incredible. I'll share it when I find it.
post #30 of 34
I haven't brined turkeys either.

I need ti try brining
post #31 of 34
Quote:
Originally Posted by c farmer View Post

I haven't brined turkeys either.

I need ti try brining
I'll send you the recipe I used T Giving... when I locate it
post #32 of 34
Sweet. Off topic. Sorry
post #33 of 34
Quote:
Originally Posted by c farmer View Post


I have never brined poultry. Comes out juicy every time.

Might try it thou.

 

 

From my point of view, brining is generally more about using the salt to transfer more flavors into the meat than about increasing the moisture content. But what do I know because I see the injections as being the same also. Its all about bringing a more flavorful meal to the table.

 

Different folks do it different ways, but I brine for spices and herbs and I inject with veggies and fruits like onion & garlic, apple & cranberry, I have done both to a single bird but normally its either one or the other. Biggest complaint I have about brines is if you brine long enough to make a major contribution to the flavor profile I'll also notice a difference in the meat texture. Its a very fine line between recognizable taste difference and the texture change. Biggest complaint about injections is the pooling of the injected concoctions, Its why I use a cattle needle instead of those big nice SS Hypo's sold specifically for cooking. Also injections require you to think about the anatomy of the muscles to do it well.

 

Every part of smoking has more knowledge to be gathered thru experience. That is why we are all here, hoping to become better cooks thru other's educations.

 

But we all have opinions and we all know what they are like.


Edited by Foamheart - 8/19/13 at 8:01pm
post #34 of 34
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

 

 

From my point of view, brining is generally more about using the salt to transfer more flavors into the meat than about increasing the moisture content. But what do I know because I see the injections as being the same also. Its all about bringing a more flavorful meal to the table.

 

Different folks do it different ways, but I brine for spices and herbs and I inject with veggies and fruits like onion & garlic, apple & cranberry, I have done both to a single bird but normally its either one or the other. Biggest complaint I have about brines is if you brine long enough to make a major contribution to the flavor profile I'll also notice a difference in the meat texture. Its a very fine line between recognizable taste difference and the texture change. Biggest complaint about injections is the pooling of the injected concoctions, Its why I use a cattle needle instead of those big nice SS Hypo's sold specifically for cooking. Also injections require you to think about the anatomy of the muscles to do it well.

 

Every part of smoking has more knowledge to be gathered thru experience. That is why we are all here, hoping to become better cooks thru other's educations.

 

But we all have opinions and we all know what they are like.

Well said Foam! thumb1%20copy.gif

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